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Thursday, October 23, 2014

Gluten Free Italian Sorghum Salad

I went out to eat the other day and had this wonderful couscous salad with my fish tacos. I just had to recreate it at home. I did not have any couscous in my pantry but I did have a package of Bob's Red Mill Sorghum, which has a texture similar to couscous. Sorghum is a gluten free grain that has a hearty chewy texture that is similar to wheat berries. This grain is high in protein and fiber too. This salad is wonderful to put in a lunch box or served with a meal. This is a cold salad that is made with tomatoes, avocado, black olives, and pesto.

This is what Sorghum looks like before it is cooked.

This is what Sorghum looks like after it is cooked.

Italian Sorghum Salad

INGREDIENTS

1 Cup Bob's Red Mill Sorghum

3 Cups water

1 large avocado

1 large tomato

½ Cups black olives

2 Tablespoons store-bought or homemade pesto

Cook the Sorghum according to directions on package, using 3 cups water and 1 cup Sorghum. Let the cooked Sorghum cool down to room temperature.

Peel and chop the avocado into small pieces. Chop the tomato and black olives into small pieces also.

Combine the cooled Sorghum, pesto, avocado, tomato, and black olives in a large bowl. Stir gently until combined.

This salad is best served cold. Store leftovers in the fridge. Serves 4-6 people.

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Hi, I am Tara from sunny Albuquerque, NM

Iam a mom of five and a grandma to one. My passions are health and fitness. I am a 50+ lady who looks and feels amazing thanks to a healthy diet and exercise. Yes, that is a current photo of me! So you can count on me to share my health advice that keeps me healthy. You can find me at the gym or running outside 5 days a week. When I am not at the gym, I am busy creating healthy food in the kitchen and I love sharing my recipes. I also love sharing healthy products that I discover. My two younger boys keep me busy and love sharing toys that they enjoy. My daily smoothies and coffee keep me going.

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